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Thursday, April 08, 2010

I Heart Cooking Club is featuring the recipes of Mark Bittman...lets go have a look!

When Girlichef invited me to I Heart Cooking Club many months ago, I was delighted to find they were working on Nigella recipes. I am still slowly laboring through the Nigella Express book and this fit right in with my plans.

Six months flew by.....and since they swap out chefs every six months, Nigella was retired and the new chef of choice at IHCC is Mark Bittman.

I just bought these........

Kim at Stirring the Pot got me interested in Tyler Florence. As for Mark Bittman...well, I'll say up front that I voted for Jamie Oliver. But Bittman won. So I checked him out and lo and behold, I am very interested in preparing some of his recipes. Love his Minimalist column. So there you have it.

My first two recipes from Bittman's book are crab stuffed mushrooms and a simple side of roasted asparagus with toasted breadcrumbs and Fontina cheese melted over the top.A sliver of butter in the bottom of the mushroom cap, stuff with crab meat, Fontina and sprinkle some breadcrumbs. Now another sliver of butter pressed into the crumbs. Bake it at 400 F for about 15 minutes.

Simple stuff this.... place asparagus on a baking sheet and roast for 10 minutes. Then cover with Panko bread crumbs and slices of Fontina cheese. Back into the oven for a few minutes.

Doug grilled a fat rib eye steak and the sides were mashed potatoes and this tender asparagus....

Simple food to place on small plates..........

Surf on over to IHCC and see what other Bittman dishes people prepared. Join in and post your Bittman recipe too. See ya there!

Thanks for the shout out Tina! You're so sweet. I hope you like Stirring the Pot. I'll send you an email on facebook and tell which ones were my favorites.I love that you chose two different recipes for Bittman. They both look great. I'd love to try asparagus with the fontina and breadcrumbs!

What great choices - it is autumn here in New Zealand now, so no asparagus (my most favourite vegetable) - I will have to wait several months to try that one, but mushrooms are abundant right now and the combination of mushroom and crab is wonderful - I look forward to giving that ago.